Product classification of sodium caseinate
The product name Sodium caseinate
Product specifications 25KG/ bag
Product introduction:
Sodium caseinate is above the snowline on quality of plateau yak milk as raw material, adopting scientific production process for refining but become. Casein sodium casein sodium salt. It contains the human body needs a variety of essential amino acids and trace elements, not only as a nutritional supplement food, can also be used as body mineral elements, is a variety of food nutrition supplement and protein, and emulsifying stabilizer, thickener, there are special good tackifying force and protein foaming and gas retention. With excellent function and high nutritional value. With moisture in the food industry. Fresh. Aroma quality improvement effect, etc.. Sodium caseinate was the United Nations Food and Agriculture organization (FAO) and WHO (WHO) Committee on food additives food additives determination for unlimited use, it is widely used in meat products. The baked food. Beverage. Pharmaceutical, tobacco, cosmetics. Daily chemical industry.
Five characteristics of sodium caseinate:
1 soluble in hot and cold water, water knot solid expansion, whipped and can be dissolved.
2 molecular solution to produce higher viscosity, and become dense. Dissolved after cooling can become gel. Gel after heating can be turned into solution. Gel elastic. And can retain water, almost no dehydration shrinkage.
3 has strong emulsifying thickening effect. Its molecular many hydrophilic and hydrophobic gene gene, respectively attraction between water and fat class material, make the solution characteristics of emulsified oil.
4 sodium caseinate molecules can isolate tiny bubbles. Keep Mo do not merge, not broken.
Connection mode between 5 sodium caseinate molecules of amino acids, which show higher thermal stability and emulsification. Also has a foaming. Wax. Credit. Flux characteristics.
Packaging: 25 kg of white kraft paper bag (neutral packing)
Colour: white or milky white
Method of storage and shelf life: placed in dry bath. Ventilation. Clean the warehouse. The shelf life of one year.
Index name: ----------------------------------------- standard
Protein (dry): ---------------------------------- = 90%
Fat: ------------------------------------------ is less than or equal to 2%
Ash: ------------------------------------------ is less than or equal to 6%
Water: ------------------------------------------ is less than or equal to 6%
Lactose: ------------------------------------------ is less than or equal to 1%
Viscosity (15% 20 C): ---------------------------- 200-3000mPa.s
PH: -------------------------------------------- 6.0-7.5
The total number of bacteria: -------------------------------------- is less than or equal to 30000 / g
Coliform bacteria: -------------------------------------- is less than or equal to 40 /100 G
Heavy metal (PB): ------------------------------ is less than or equal to 0.002%
Arsenic: --------------------------------------------- is less than or equal to 0.0002%
Pathogens: ---------------------------------------- not detected
According to GB/T 3800-1999 standards.